IADR Abstract Archives
Encapsulated Sugar - a Novel Method for Sugar Administration
Objectives: Caries remains a widespread health problem with sugars as the central etiology factor. Dietary advice has primarily focused on reducing intake frequency and amount. Recently, a new way of administering sugar has emerged where sugars are encapsulated in a hydrogel network. The aim was to evaluate the effect of three versions of this new sugar formulation containing glucose/fructose on the metabolic activity in bacterial suspensions in vitro and on the dental biofilm metabolism in vivo.
Methods: The following novel formulations, containing 60% glucose/fructose, were tested: a) beads (Maurten AB, Sweden, non-commercial product), b) gel (Gel 100; Maurten AB) and c) reference solution for products a and b. The acid production in vitro of six different bacterial suspensions was followed up to 90 min using a micro-pH meter after the addition of 25 µl (products c) or 50 mg (products a and b). In vivo, 13 healthy volunteers rinsed with respective product after which biofilm acidogenicity was followed using the microtouch method up to 45 min after consumption. Data was analyzed using one-way ANOVA/Tukey multiple comparison test. p<0.05 was considered statistically significant.
Results: The beads resulted in the most favorable outcome for all bacterial strains in vitro. A statistically significant reduction in plaque-pH was found for both the beads and the gel in comparison to the reference solution at different time points (p<0.01) and when evaluated as area under the curve (p<0.001). The percentage reduction in total biofilm acidogenicity in comparison to the reference product was for the beads 66.0% and for the gel 54.7%.
Conclusions: The encapsulated sugars showed in vitro and in vivo promising results with lower acidogenicity compared to a reference product - a central mechanism for the caries disease.
Methods: The following novel formulations, containing 60% glucose/fructose, were tested: a) beads (Maurten AB, Sweden, non-commercial product), b) gel (Gel 100; Maurten AB) and c) reference solution for products a and b. The acid production in vitro of six different bacterial suspensions was followed up to 90 min using a micro-pH meter after the addition of 25 µl (products c) or 50 mg (products a and b). In vivo, 13 healthy volunteers rinsed with respective product after which biofilm acidogenicity was followed using the microtouch method up to 45 min after consumption. Data was analyzed using one-way ANOVA/Tukey multiple comparison test. p<0.05 was considered statistically significant.
Results: The beads resulted in the most favorable outcome for all bacterial strains in vitro. A statistically significant reduction in plaque-pH was found for both the beads and the gel in comparison to the reference solution at different time points (p<0.01) and when evaluated as area under the curve (p<0.001). The percentage reduction in total biofilm acidogenicity in comparison to the reference product was for the beads 66.0% and for the gel 54.7%.
Conclusions: The encapsulated sugars showed in vitro and in vivo promising results with lower acidogenicity compared to a reference product - a central mechanism for the caries disease.